Monday, January 17, 2011

Parmesan Roasted Red Potatoes

I have a child that absolutely refuses to eat even a single shred of a potato skin.  When we have baked potatoes, she won't even mash hers up until every bit of skin is off.  I have made a lot of different dishes with new red potatoes, and she will never eat them because they have the skin on them.  While I was preparing these potatoes the first time, I had these grand visions of her eating them and loving them, and embarking on a happy-potato-skin-eating life. Ya, well, it didn't happen.  But, everyone else loves them.  They are a great & easy side-dish.

Parmesan Roasted Red Potatoes

4-8 red potatoes, depending on their size
1 Tbsp olive oil
2 Tbsp bread crumbs
1 Tbsp Parmesan cheese
Other seasonings of choice (I use garlic salt)

Cut potatoes into small wedges.  Place in a large bowl.  Add Olive oil, then toss to coat evenly.  Add salt, pepper, and seasonings.  Toss again, then add bread crumbs and Parmesan.  Place in a single layer on a baking dish.  Bake at 375 degrees for about 40 minutes, until they reach your desired crispyness.

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